mohanthal | traditional gujarati mohanthal | rajasthani mohanthal |
by Tarla Dalal
Added to 293 cookbooks
This recipe has been viewed 545143 times
mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar.
Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer.
Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe, which is easy to procure.
During my visit to Gujarat, I saw mohanthal available in all sweet shops.
Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture.
While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal.
The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency.
rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days!
Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer.
Enjoy mohanthal with step by step photos and video below.
For mohanthal- To make mohanthal, combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.
- Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.
- Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.
- Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.
- Heat the ghee in a brass vessel on a high flame for 1 minute.
- Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.
- Remove from the flame and keep aside to cool for 15 minutes.
- Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it.
- Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.
- Add the rose water and mix well. Keep aside.
- Add the cardamom powder, saffron-water mixture and the prepared sugar syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
- Add the remaining 3 tbsp of milk and mix well, refer handy tip.
- Grease a 200 mm. (8”) diameter thali with oil and pour the mixture into it and spread it evenly using a flat spatula.
- Sprinkle the pistachio and almond slivers evenly over the mohanthal and pat it lightly.
- Keep it aside to cool completely for 1 to 2 hours.
- Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.
Handy tips:- At step no 13, 3 tbsp of milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
- This stays fresh for 10 days when stored in an air-tight container at room temperature.
Mohanthal Video by Tarla Dalal
Mohanthal, Traditional Gujarati Mohanthal Mithai recipe with step by step photos
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Like mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | then see our collection of Indian mithai recipes.
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For the mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | in a small bowl, take the saffron strands.
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Add ½ tsp warm water.
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Mix well and keep aside.
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In a deep bowl, take the besan.
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Pour 3 tbsp of melted ghee.
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Next, pour 3 tbsp of milk.
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Mix well using your fingertips until no lumps remain. Rub mixture between your hands so that it has a crumb like consistency and texture should be like if you bind the mixture with your hand it will form a lump.
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Gently press it to even out the mixture in a bowl.
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Cover with a lid and keep aside for 30 minutes.
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After half an hour, break the lumps lightly with your fingertips.
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Sieve it using a sieve with big holes. This step is important, if missed the resulting mohanthal will not have a smooth texture. Keep aside.
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For preparing the mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | heat the ghee in a brass vessel on a high flame for 1 minute. Use any heavy bottomed vessel or non-stick pan for making the Mohanthal.
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Add the sieved besan mixture.
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Mix well and cook on a medium flame for 5 minutes, or until the mixture turns brown in colour, while stirring continuously. The besan will change colour and give out a very nice aroma once it is properly roasted.
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Remove from the flame and keep aside to cool for 15 minutes.
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Meanwhile, in another pan, take the sugar.
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Add 1 cup of water.
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Mix well and cook on a high flame for 2 minutes, while stirring continuously.
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Lower the flame to slow, when it boils, add 2 tsp of milk. This is added to remove the impurities from the sugar syrup.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Remove the dirt that floats on the sugar mixture and discard it.
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Lower the flame to slow and cook for 7 minutes, or until the syrup is of 1. 5 thread consistency, while stirring occasionally.
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Add the rose water and mix well. This is optional. Keep aside.
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To the cooled besan mixture, add cardamom powder.
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Add the prepared saffron-water mixture.
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Also, add the prepared sugar syrup to the cooled besan mixture.
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Mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
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Add the remaining 3 tbsp of milk and mix well. The milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
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Grease a 200 mm. (8”) diameter thali with oil.
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Pour the Gujarati Mohanthal mithai mixture into it.
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Spread it evenly using a flat spatula.
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Sprinkle the pistachio.
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Also, sprinkle almond slivers evenly over mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | and pat it lightly.
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Keep Rajasthani Mohanthal aside to cool completely for 1 to 2 hours. In case it doesn’t set even after 2 hours, put the mixture back in the pan again and cook for some more time. Cook till it thickens some more and then let it set again.
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Cut the Gujarati Mohanthal equal sized pieces and serve or store in an air-tight container and use as required. This mohanthal stays fresh for 10 days when stored in an air-tight container at room temperature.
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If you loved this Gujarati mohanthal recipe, also check out other Gujarati mithai like: Kopra Pak, Golpapdi or Atta ka Sheera
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Nutrient values (Abbrv) per piece
| Energy | 115 cal |
| Protein | 2 g |
| Carbohydrates | 10.9 g |
| Fiber | 1.3 g |
| Fat | 7 g |
| Cholesterol | 0.4 mg |
| Sodium | 6.5 mg |
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